We were so excited to be included in Brett Anderson and the Times-Picayune’s roundup of places to eat delicious, seasonal pumpkin dishes around town! Mr. Anderson cites our potato gnocchi with pumpkin mascarpone as tasting “as fully of the season as a meatless dish possibly could” and also kindly refers to Sainte Marie as “contender for most-improved restaurant in town.” Wow!
Christmas brings together lots of wonderful things – family, community, and presents! But some of the best things to bring together (and not just at Christmas) are hot biscuits and butter! Sweet potato biscuits are a most delicious way to warm your belly, and if you want to do it my way, you’ll slather them with a flavored butter. Cranberry butter is tart and sweet all at once – try it tossed with green beans and almonds, stuffed underneath the skin of chicken you’re about to toast, or just slathered on those hot biscuits. Happy Holidays!
Cranberry butter is delightful and uses up the cranberry relish you have leftover from your holiday meal! 1 part cranberry sauce / relish to 1 part butter: either fold together (make sure your butter is soft) or process together to create a delicious, pink butter.
Sweet Potato Biscuits
Yields 1 dozen 3-4 inch biscuits
1 lb Louisiana sweet potatoes
2.5 cups AP flour
1 tbsp + 1tsp baking powder
1 tbsp sugar
1 tsp kosher salt
pinch cayenne pepper
4 oz butter, cubed and cold
.25 cup buttermilk
Roast the sweet potatoes in a 400 degree oven for 40-50 minutes or until tender. Allow the roasted sweet potatoes to cool, split them in half lengthwise and scoop out the flesh. Place in a food processor and puree with the buttermilk. Set aside.
In the work bowl of the food processor combine the dry ingredients and pulse to mix. Add the cold, cubed butter to the food processor and pulse 5-8 times to cut the butter into the flour mixture. Place the butter / flour mix into a large bowl. Add the sweet potato mix to the dry ingredients, bringing the dough together with your hands. Work gently so as not to over knead the dough. Turn the dough out onto a floured surface and roll out to .5 inch thick. Cut the biscuits with a round, floured 3-4 inch cutter and place on a parchment lined sheet pan. Bake for 12-15 minutes or until golden brown at 350 degrees. Brush with cranberry butter and enjoy!